Bioavailability of iron, zinc, folic acid, and vitamin A from fortified maize

被引:28
作者
Moretti, Diego [1 ]
Biebinger, Ralf
Bruins, Maaike J. [2 ]
Hoeft, Birgit [3 ]
Kraemer, Klaus [4 ]
机构
[1] ETH, Dept Hlth Sci & Technol, Inst Food Nutr & Hlth, Human Nutr Lab, CH-8092 Zurich, Switzerland
[2] DSM Food Specialties, Delft, Netherlands
[3] DSM Nutr Prod Ltd, Basel, Switzerland
[4] Sight & Life, Basel, Switzerland
来源
TECHNICAL CONSIDERATIONS FOR MAIZE FLOUR AND CORN MEAL FORTIFICATION IN PUBLIC HEALTH | 2014年 / 1312卷
关键词
maize; bioavailability; iron; zinc; phytic acid; PHYTIC ACID; FOOD FORTIFICATION; FLOUR FORTIFICATION; FOLATE-DEFICIENCY; FERROUS SULFATE; MATHEMATICAL-MODEL; COMPOSITE MEALS; ELEMENTAL IRON; WHOLE GRAIN; WHEAT-FLOUR;
D O I
10.1111/nyas.12297
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Several strategies appear suitable to improve iron and zinc bioavailability from fortified maize, and fortification per se will increase the intake of bioavailable iron and zinc. Corn masa flour or whole maize should be fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA), ferrous fumarate, or ferrous sulfate, and degermed corn flour should be fortified with ferrous sulfate or ferrous fumarate. The choice of zinc fortificant appears to have a limited impact on zinc bioavailability. Phytic acid is a major inhibitor of both iron and zinc absorption. Degermination at the mill will reduce phytic acid content, and degermed maize appears to be a suitable vehicle for iron and zinc fortification. Enzymatic phytate degradation may be a suitable home-based technique to enhance the bioavailability of iron and zinc from fortified maize. Bioavailability experiments with low phytic acid-containing maize varieties have suggested an improved zinc bioavailability compared to wild-type counterparts. The bioavailability of folic acid from maize porridge was reported to be slightly higher than from baked wheat bread. The bioavailability of vitamin A provided as encapsulated retinyl esters is generally high and is typically not strongly influenced by the food matrix, but has not been fully investigated in maize.
引用
收藏
页码:54 / 65
页数:12
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